Ribs for One and a Revelation

By Edward Schneider

My eating habits deteriorate when Jackie is away visiting her father. I rarely dine out, and I cook only occasionally and at a very basic level, often defrosting and modernizing old leftovers rather than starting from scratch. Once in a while I make something a little more ambitious, like a ramp pizza.

So for these short periods I become more like a typical Manhattan apartment dweller: I order in. Cheese steaks (I get two, one with Whiz and one with provolone and peppers, and both with onions, eat half of each and save the rest for another day); deli (again, eat half, but this time freeze the rest for corned beef hash upon Jackie’s return); and sometimes middling pizza, though I’ve become fussier about this in recent times. (It is interesting that this regime involves far more meat – and meat of dubious provenance – than our normal diet.)    Continue reading

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